JPH0793858B2 - Method for manufacturing multi-layer confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to an efficient method for producing a multi-layer confectionery in which a plurality of confectioneries having different textures are laminated and laminated.

[Conventional technology]

Recently, various new types of confectionery have been proposed. As one of such confectionery, there is a confectionery made by laminating two kinds of confectionery in layers, for example, a pastry and cookie dough are pasted together. It is manufactured by a method in which cookie dough is separately baked and then pasted together. However, it is complicated in work to separately fire and bond two types of materials in this way, and the surface of each dough does not become smooth after firing, so there is a problem that the bonding becomes difficult.

On the other hand, when pasting the two dough surfaces before baking and baking this, the normal pie dough has a lower sugar content and a higher water content than the cookie dough, so the cookie dough is baked faster. At this point, the pie dough becomes raw. On the other hand, if baking was continued until the pie dough was baked, the cookie dough was completely burnt, and it was difficult to satisfactorily baked both at the same time.
Further, when the baking time of both of the doughs was attempted to be shortened by adjusting the compounding of the doughs, the respective characteristics were diminished, and a good product as a multi-layer confectionery could not be obtained.

On the other hand, Japanese Patent Publication No. 54-23978 discloses a method of producing a pie by irradiating a pie dough with a microwave and then baking it in an ordinary oven. There is no disclosure about laminating and baking dough having different water contents.

[Problems to be solved by the invention]

Therefore, an object of the present invention is to provide a method in which the confectionery dough forming the multi-layered confectionery has good adhesiveness and the multi-layered confectionery can be efficiently produced.

[Means for solving problems]

The present invention was made based on the finding that the above problems can be effectively solved by laminating two kinds of confectionery dough containing a specific amount of sugar and water, heating with microwaves, and then baking. It was.

That is, the present invention provides a first confectionery dough having a sugar content of 15 to 30% by weight and a water content of 5 to 20% by weight, and a first confectionery dough having a sugar content of 0 to 4% by weight and a water content of 25 to 40% by weight. Provided is a method for producing a complex confectionery, which comprises subjecting a multi-layered confectionery dough which is composed of at least two confectionery doughs to microwave heating treatment and then baking.

The first confectionery dough used in the present invention has a sugar content of 15 to 30.
% By weight (hereinafter abbreviated as%), preferably 18 to 27%
And having a water content of 5 to 20%, preferably 7 to 15%, such as cookies, biscuits, and sabres. Here, sugar refers to sucrose, fructose, glucose, maltose and the like.
The first confectionery dough has a higher bulk density (i) than the second confectionery dough and does not form a layer, (ii)
It has characteristics such as a hard texture, (iii) strong flavor and sweetness, and (iv) easy baking.

The following composition is illustrated as a composition which comprises 1st confectionery material.

Wheat flour 30-65% Sugars 15-30% Oils and fats (butter, margarine, shortening, lard, etc.) 10-40% Eggs, water, milk, lemon juice, etc. 1-17% Nonfat dry milk 0-4% Food 0-2% Page King Pider 0-3% The first dough can be prepared, for example, by the sugar butter method. Specifically, the fats and oils are kneaded to be soft, sugars are added thereto and stirred, and then eggs and the like are added and stirred. Then, flour, skim milk powder, salt, and baking powder are added and mixed, and this is molded into a sheet having a thickness of 2 to 10 mm. In addition to the above methods, the flower batter method and the all-in-mix method can also be used. An expanding agent, for example, a gas generating agent such as baking soda, ammonium bicarbonate, or ammonium chloride, or a combination of these gas generating agents with a gas generating accelerator such as citric acid or primary calcium phosphate can be added to the cookie dough.

On the other hand, the second confectionery dough used in the present invention contains 0 to 4% saccharides, preferably 0 to 3%, and has a water content of 25%.
-40%, preferably 28-35%. Examples of such a dough include dough such as pie and crackers, and a specific composition thereof includes the following folded pie dough.

Wheat flour 35-45% Sugars 0-4% Salt 0.1-1.5% Water 15-25% Oils and fats (butter, margarine, shortening, etc.) 30-47
% In addition to the above ingredients, amino acids such as sodium glutamate and flavors used as seasoning raw materials may be added. The folded pie dough is, for example, wheat flour, salt, water, after kneading a part of fats and oils, rolled into a sheet having a thickness of 2 to 30 mm, the fats and oils to 2/3 to 1/2 of the sheet surface. Place and fold it (fold in four, fold in three, etc.). Next, this is rolled up to a thickness of 2 to 30 mm and further folded (four-fold, three-fold, etc.).
This folding operation is repeated 2 to 4 times to form.
If you let the dough rest in a cold place such as a refrigerator on the way, the pie will become better.

As another specific example of the second confectionery dough used in the present invention, a pastry dough composition is illustrated below.

Wheat flour 35-55% Sugars 0-4% Salt 0.1-2% Water 13-30% Oils (butter, margarine) 20-45% This dough mixes with low gluten content to form a dough .

The thickness of the puff pastry sheet is 0.5 to 3 mm, preferably 1 to 2 mm from the viewpoint of ease of eating and appearance after baking.

In the present invention, a two-layered confectionery dough is prepared by laminating the above two types of dough. For example, after thinly applying or spraying water, egg solution or other aqueous solution on the surface of the first confectionery dough (preferably in sheet form), the second confectionery dough (preferably in sheet form) is placed thereon. It is possible to carry out the laminating by a method in which the both are lightly held and adhered. At this time, the first confectionery dough:
It is preferable to bond the second confectionery dough so that the weight ratio thereof is 3 to 10: 1.

Furthermore, means for forming two layers can be taken, such as by coextrusion of the two doughs using an extruder.

In the present invention, the above-mentioned two-layered confectionery dough can be immediately subjected to microwave heating treatment, but before the microwave treatment, the two-layered confectionery dough is cut with a cutter or the like in consideration of the shape of the final product or die-cutting. Then, it can be molded into a desired shape.

In the present invention, the two-layered confectionery dough is subjected to microwave heating treatment. Here, as the microwave heat treatment condition, for example, an output of 500 w and a frequency of 2450 MHz can be used for 1 to 3 minutes.

At this time, it is preferable to perform microwave treatment until the difference in water content between the first and second confectionery doughs is within 3%, more preferably 0 to 1.5%, and further, the second confectionery after microwave treatment. When the water content of the dough is set to be lower than that of the first confectionery dough, charring of the first confectionery dough during baking in the oven can be prevented, which is preferable.

Further, it is preferable to perform microwave treatment so that the water content of the second confectionery dough becomes 3 to 10%. That is, if it is less than 3%, charring tends to occur in the central portion and the like, and if it exceeds 10%, the layered structure such as pie cannot be fixed, and shrinkage occurs immediately after microwave treatment or during baking in an oven.

Thus, if the water content of the second confectionery dough is reduced to 3-10% by microwave treatment, the water content of the first confectionery dough will be about 3-13%.

In addition, it is preferable to perform the microwave heat treatment with the second confectionery dough facing upward, because the second dough has a high degree of swelling and can be stably heated.

In the present invention, after the heat treatment with the microwave, it is baked to obtain a multilayer confectionery as a final product. At this time, it is preferable to bake in an oven, especially at 150 to 210 ° C. for 3 to 13 minutes, and the moisture content of the multilayer confectionery after baking is 0.5 to
It is preferable to carry out so as to be 5.0%.

The multi-layered confectionery of the present invention is produced as described above, but in addition to the first confectionery dough and the second confectionery dough, it is possible to combine the confectionery dough of the third or fourth and subsequent ones.

〔The invention's effect〕

According to the present invention, multi-layer confectionery such as pies and cookies, crackers and biscuits, etc. can be manufactured with good workability and efficiency. At this time, there is an advantage that workability is particularly good because it is not necessary to separately bake each dough and there is no need to bond the dough after firing.

Therefore, the multi-layer confectionery produced by the present invention has (i) good bulging of pies and crackers, (ii) a suitable baking color (fox color), (iii) preferable crispy food It has an excellent feeling that (iv) separation between layers is unlikely to occur.

Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 Using 100 parts by weight of flour, 35 parts by weight of sugar, 30 parts by weight of shortening, 25 parts by weight of margarine, 15 parts by weight of whole egg, 1 part by weight of swelling agent (baking soda) as the first confectionery material, cookie dough. , Made with the sugar batter method. This fabric moisture
It was 13.5%.

Next, a second pastry dough, which was a confectionery dough, was prepared by three-fold and four-fold folding pie production using 100 parts by weight of flour, 1.5 parts by weight of salt, 55 parts by weight of water, and 100 parts by weight of margarine.
This dough had a moisture content of 33.5%.

Next, the cookie dough is rolled to a thickness of 3.0 to 3.5 m / m, the pie dough is rolled to a thickness of 1.0 to 1.2 m / m, and 0.8 g of water is thinly applied to the surface of the cookie dough sheet (100 g). It was On top of this, cover the pie dough sheet and lightly crimp it
A two-layer confectionery dough consisting of a cookie dough of 56 g per 10 g was prepared.

Next, the sheet was die-cut into a circular shape having a diameter of 4.7 cm, and the circular sheet (9.2 g / 1 piece) was subjected to any of the following treatments.

Treatment Method I Following the microwave heat treatment, baking was performed in an oven. The conditions are shown below.

Microwave heating conditions: 500w, 2450MHz, 2 minutes, sheet weight 73.6g, moisture after microwave treatment, pie dough 4.8%,
The cookie dough was 4.5%.

Baking conditions in oven: 180 ° C, 7 minutes.

Treatment method II Oven only (normal baking conditions for pie dough): Baking conditions in oven 200 ° C for 18 minutes.

Treatment method III Oven only (conditions that match the cookie dough): Baking conditions in oven 180 ° C, 8.5 minutes.

Treatment method IV Microwave heat treatment only: Condition 500w, 2450 MHz, 2.5 minutes, sheet weight 74 g Treatment method V Microwave heat treatment was performed after baking in an oven.
The conditions are shown below.

Baking conditions in oven: 180 ° C., 7 minutes Microwave heating conditions: 500 w, 2450 MHz, 2 minutes Properties of the multi-layer confectionery obtained by each treatment method are summarized in Table-1.

As is clear from the results shown in Table 1, according to the present invention, excellent multilayer confectionery can be efficiently produced.

Claims (7)

[Claims] 1. A sugar content of 15 to 30% by weight and a water content of 5 to 20.
A microwave heat treatment is applied to a multi-layered confectionery material comprising at least a first confectionery material having a sugar content of 0 to 4% by weight and a second confectionery material having a water content of 25 to 40% by weight. A method for producing a complex confectionery, which comprises firing after applying. 2. The method according to claim 1, wherein the microwave heat treatment is performed until the difference in water content between the first confectionery dough and the second confectionery dough is 3% or less. 3. The moisture content of the second confectionery dough is 3 to 10% by weight.
The manufacturing method according to claim (1), wherein the microwave heat treatment is performed until 4. The first confectionery material and the second material before microwave treatment.
The method according to claim (1), wherein the difference in water content of the confectionery dough is 10% by weight or more. 5. Baking is performed in an oven at 150 to 210 ° C. for 3 to 13
The manufacturing method according to claim (1), which is carried out for minutes. 6. The method according to claim 1, wherein the first confectionery dough is a cookie or biscuit dough. 7. The manufacturing method according to claim 1, wherein the second confectionery dough is pie dough.